Cincinnati chili dogs, also known as Cheese Coneys, are a regional favorite from southwestern Ohio. A steamed or grilled hot dog is tucked into a soft bun and smothered with a spiced, saucy ground beef chili, then finished with a mound of shredded cheddar cheese and chopped onions. What makes this version work is a slow-simmered chili that’s thin enough to spoon over the dog without overwhelming it, with warm notes of cinnamon, allspice, and chocolate that set it apart from standard chili.
Ingredients
- 1 lb (450 g) ground beef (85/15)
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 2 cups (480 ml) water
- 1 can (8 oz / 227 g) tomato sauce
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (15 g) chili powder
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 tbsp (15 ml) apple cider vinegar
- 2 tsp (10 g) brown sugar
- 1 oz (28 g) unsweetened chocolate, finely chopped
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 2 bay leaves
- 6 hot dog buns (soft, preferably steamed)
- 6 beef hot dogs (or your favorite brand)
- 1 cup (120 g) shredded sharp cheddar cheese
- 1/2 cup (75 g) finely chopped white onion, for topping
- Yellow mustard, for serving (optional)
Instructions
- In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it apart with a spoon, until no longer pink, about 5 minutes. Do not drain all the fat; leave about 1 tablespoon for flavor.
- Add the finely chopped yellow onion and garlic. Cook, stirring, until the onion is translucent, about 3 minutes.
- Stir in the water, tomato sauce, tomato paste, chili powder, cumin, cinnamon, allspice, smoked paprika, cayenne (if using), vinegar, brown sugar, chocolate, salt, black pepper, and bay leaves. Bring to a simmer.
- Reduce heat to low and simmer uncovered, stirring occasionally, for 1 hour, or until the chili has thickened to a saucy, pourable consistency. It should coat a spoon but still be thinner than traditional Texas chili. Remove the bay leaves.
- While the chili simmers, prepare the hot dogs. Bring a pot of water to a simmer and poach the hot dogs for 5 minutes, or grill them over medium heat until charred in spots. Alternatively, steam them in a steamer basket for 5 minutes.
- Warm the buns in a steamer, in a 300°F (150°C) oven wrapped in foil for 5 minutes, or in a microwave for 20 seconds.
- Place a hot dog in each bun. Spoon about 1/3 cup (80 ml) of chili over each dog, making sure to cover the entire length.
- Top generously with shredded cheddar cheese and a sprinkle of chopped white onion. Add a squirt of mustard if desired. Serve immediately.
Tips
- Chili texture: The chili should be loose, not thick like a stew. If it becomes too thick while simmering, add a splash of water or beef broth to thin it out. If it’s too thin at the end, simmer a few extra minutes.
- Don’t skip the chocolate: Unsweetened chocolate adds depth and a subtle bitterness that balances the spices. If you don’t have it, use 1 teaspoon of cocoa powder mixed with 1 teaspoon of sugar.
- Make ahead: The chili actually tastes better the next day. Make it a day ahead, refrigerate, and reheat gently before serving.
- Hot dog prep: Poaching or steaming keeps the hot dogs plump and juicy. If you grill them, watch them closely to avoid burning.
Serving Suggestions
Serve the chili dogs with a side of crispy french fries or potato chips. A simple green salad with a tangy vinaigrette cuts through the richness. For a full Cincinnati experience, offer oyster crackers on the side to sprinkle over the chili. A cold lager or root beer pairs perfectly.
Variations
- Vegetarian: Replace the ground beef with 1 lb (450 g) of plant-based ground meat substitute. Cook it the same way, but reduce the water to 1 1/2 cups (360 ml) because the substitute releases less liquid.
- Spicy: Add 1 finely chopped jalapeño with the onion, and increase the cayenne to 1/2 teaspoon.
- Cheese Coney: This is the classic version with cheddar. For a “Chili Cheese Coney,� add a drizzle of processed cheese sauce along with the shredded cheddar.
- Bean addition: Some people like to stir in 1 cup (200 g) of cooked kidney beans to the chili for a heartier texture. Add them during the last 15 minutes of simmering.
Storage and Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. The chili also freezes well for up to 3 months; thaw overnight in the fridge. Reheat chili in a saucepan over medium-low heat, stirring occasionally, until bubbling. Add a splash of water if too thick. Reheat assembled chili dogs (without the cheese) in a 350°F (175°C) oven for 10 minutes, then add cheese and serve. Do not microwave the assembled dog, as the bun becomes rubbery.
Frequently Asked Questions
Can I use ground turkey instead of beef? Yes, but turkey is leaner and may produce a drier chili. Add 1 tablespoon of olive oil when cooking and consider using 1/2 cup (120 ml) more water to keep it saucy.
Why does my chili taste too sweet? The cinnamon and brown sugar can be overpowering if you add too much. Start with half the amounts and taste after 30 minutes, then adjust. The chocolate should not make it sweet; it adds bitterness.
Can I make this in a slow cooker? Yes. Brown the beef and onion first, then transfer everything to a slow cooker and cook on low for 6-8 hours. Remove the bay leaves before serving.
What is the best hot dog for this? A natural-casing beef hot dog is traditional, but any high-quality frank works. Avoid cheese-filled or flavored dogs, as they compete with the chili.
How do I get the cheese to melt? Shred the cheddar yourself from a block; pre-shredded cheese contains anti-caking agents that prevent smooth melting. Spoon the hot chili over the dog first, then add the cheese while the chili is still steaming hot.
Is this the same as Skyline Chili? It is inspired by the Cincinnati style, but every restaurant has its own recipe. This version uses common pantry spices and is a close approximation, not an exact copy.
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